Instant Pot Chicken Fried Rice
Instant Pot Chicken Fried Rice is a tasty side dish with chicken, rice, peas, carrots and spices. It's one dish easy and quick in the Instant Pot.
Servings 4
Calories 572kcal
Equipment
- Instant Pot
Ingredients
- 4 tablespoons vegetable oil
- 2 large eggs
- 1 tablespoon garlic (minced)
- 1¾ cups chicken broth
- 1 pound uncooked chicken breast (diced)
- 1½ cups uncooked white rice
- 1½ cups frozen peas and carrots (thawed)
- 3 tablespoons soy sauce
- ¾ teaspoon white pepper
- salt to taste
- ½ cup sesame seeds
- sliced green onion (optional to garnish)
Instructions
- With your instant pot in saute mode, heat until hot. Add 2 tablespoons of the vegetable oil.
- Add the 2 eggs and whisk well until scrambled. Remove the eggs and set aside.
- Add the minced garlic into the pot and stir just long enough to release the flavor. (about 30 seconds)
- Add in the chicken broth. Press cancel on the pot and stir the bottom of the pot well to remove any egg and garlic stuck on the bottom. This will prevent the burn notice from coming on.
- Add in the chicken and mix well. Place lid on pot and seal. Set the instant pot for 4 minutes on high pressure.
- Once cooked, allow the instant pot to natural release for 10 minutes, then manually release it.
- Add in the soy sauce, seasonings, eggs and peas and carrots.
- Place the lid back on the pot and allow the heat from the pot to warm through the vegetables (about 5 minutes).
- Serve with sesame seeds and garnish with green onions if desired.
Nutrition
Serving: 1serving | Calories: 572kcal | Carbohydrates: 68g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 168mg | Sodium: 1350mg | Potassium: 779mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5159IU | Vitamin C: 8mg | Calcium: 248mg | Iron: 5mg